Night Smoker Recipe
Make Night Smoker Recipe in just 5h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Wood Chips
Sauce
Method
Preparation of Brisket
- 1
Prepare the Brisket
Trim excess fat from the beef brisket and ensure it is properly cleaned.
- 2
Make Dry Rub
In a bowl, mix kosher salt, black pepper, garlic powder, onion powder, paprika, and brown sugar to create the dry rub.
- 3
Apply Dry Rub
Generously coat the brisket with the dry rub, ensuring it is evenly covered. Allow it to sit at room temperature for 30 minutes.
- 4
Add Liquid Smoke
Drizzle the liquid smoke over the brisket and rub it in for added flavor.
Smoking Process
- 5
Soak Wood Chips
Soak hickory and cherry wood chips in water for at least 30 minutes before smoking.
- 6
Preheat Smoker
Preheat your smoker to 225°F (107°C).
- 7
Add Wood Chips
Place the soaked wood chips in the smoker box or directly on the coals.
- 8
Smoke the Brisket
Place the brisket on the smoker grate, fat side up, and close the lid. Smoke for approximately 1.5 hours per pound, or until the internal temperature reaches 195°F (90°C).
Sauce Preparation
- 9
Make the Sauce
In a saucepan, combine apple cider vinegar, ketchup, brown sugar, Worcestershire sauce, garlic powder, onion powder, smoked paprika, and salt. Bring to a simmer and cook for 15 minutes, stirring occasionally.
Serving
- 10
Rest and Slice
Once the brisket reaches the desired temperature, remove it from the smoker and let it rest for 20 minutes before slicing against the grain.
- 11
Serve
Serve the sliced brisket with the prepared sauce on the side.
